Broccoli-Turkey Brunch Casserole Recipe

Broccoli-Turkey Brunch Casserole Recipe photo by Taste of Home

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“I have a lot of company at Thanksgiving, and I enjoy making new things for them. I came up with this recipe as a great way to use up the leftover turkey.” Don't have any turkey leftovers? That's ok, cooked chicken works well, too. Kellie Mulleavy - Lambertville, Michigan

This recipe is:

Healthy

Diabetic Friendly

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Broccoli-Turkey Brunch Casserole Recipe

Prep: 20 min. Bake: 45 min.

Yield: 6 Servings

20 45 65

Ingredients

1-1/2 cups fat-free milk
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 carton (8 ounces) egg substitute
1/4 cup reduced-fat sour cream
1/2 teaspoon pepper
1/4 teaspoon poultry seasoning
1/8 teaspoon salt
2-1/2 cups cubed cooked turkey breast
1 package (16 ounces) frozen chopped broccoli, thawed and drained
2 cups seasoned stuffing cubes
1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided

Directions

In a large bowl, combine the milk, soup, egg substitute, sour cream, pepper, poultry seasoning and salt. Stir in the turkey, broccoli, stuffing cubes and 3/4 cup cheese. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
Bake, uncovered, at 350° for 40 minutes. Sprinkle with remaining cheese. Bake 5-10 minutes longer or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving. Yield: 6 servings.

Nutritional Facts 1 serving equals 303 calories, 7 g fat (4 g saturated fat), 72 mg cholesterol, 762 mg sodium, 26 g carbohydrate, 3 g fiber, 33 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.

Originally published as Broccoli-Turkey Brunch Casserole in Healthy Cooking December/January 2009, p64